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These Sprinkle Sugar Cookies are classic sugar cookies that’s loaded with colorful sprinkles. These cookies are soft and buttery with perfectly crisped edges.
You know when you see a beautiful plate of sprinkled sugar cookies on the table, but then you bite into one and they’re crunchy? No thank you! Crunchy cookies just aren’t for me and if you feel the same way, you’re going to love this recipe!
These cookies are soft and buttery, slightly crisp on the outside, and gooey in the middle. They start with my classic sugar cookie. It’s a no-roll drop cookie that is packed full of sweet, colorful sprinkles. I mix the sprinkles right into the dough. If you like almond, you can add a touch of almond extract here and it adds so much flavor.
You’ll love this quick and easy recipe, there’s no refrigeration time required. These are a go-to cookie recipe for me.
These sprinkle sugar cookies are made up of a short and simple list of ingredients! Here’s what you’ll need:
- Unsalted Butter – be sure to soften the butter before using it in the cookie dough so it creams well with the sugar.
- Granulated Sugar
- Vanilla Extract– If you like almond, use half vanilla and half almond extract.
- All-Purpose Flour
- Baking Soda
- Cream of Tartar – this is what gives the sugar cookies their soft and chewy texture.
- Sprinkles – use jimmies for the best results.
I recommend using jimmies (the long, thin sprinkles) for the best results. Nonpareils (the round, colorful balls) tend to bleed into the dough, especially if you freeze it. You can also use the confetti-type sprinkles with are round and flat.
This recipe couldn’t be easier to throw together.
- Combine the wet ingredients. Beat together the butter and sugar on medium speed until well creamed. Add in the eggs and vanilla extract, then mix in the butter and sugar until well-beaten.
- Add the dry ingredients. In a separate bowl, combine the dry ingredients, then slowly add the dry ingredients into the wet ingredients on medium-low speed until incorporated. Add in the sprinkles and beat until the dough comes together.
- Portion the dough. Use a large cookie scoop to portion the dough out onto a lined baking sheet.
- Bake. Bake the cookie dough at 350ºF for 10-12 minutes, then cool and serve!
Tricks and Tips for Recipe Success
- Use a silicone baking mat (or at least parchment paper). Using a barrier between the bottom of the cookies and the pan will help to prevent them from over baking (or burning) on the bottoms. A silicone mat would be best.
- Don’t over-bake. Slightly underbaking is the key to soft cookies. I recommend pulling the cookies out when they are puffed and just started to turn golden brown on the edges. The centers should not have a shine to them, as this indiciates they’re not baked through enough yet.
- If you prefer a crisp cookie, add 2-3 minutes to the baking time.
- Want even more sprinkles? Try rolling the cookie dough balls in sprinkles again before baking them
- Add almond extract. Almond extract gives these cookies an even more classic sugar cookie flavor. If you like almond extract, add a dash of it along with the vanilla. Go easy, though. A little goes a long way!
- Use Seasonal Sprinkles. Swap these out with red, white and blue sprinkles for the 4th of July or some Christmas sprinkles for an easy holiday recipe.
Cookies that spread are usually the result of butter that’s too soft or not properly measuring the dry ingredients. It’s important that flour is measured correctly or it can effect the consistency of the cookie. If the cookie spreads, you can fix it right when it comes out of the oven. Use a large round cookie cutter, or two spoons and press the edges of the cookie back into the center. This has to be done right when they come out of the oven.
Prepare the Dough Ahead of Time
This sprinkle cookies recipe is great to make ahead of time. To do so, prepare the dough, scoop it and store it in an airtight container in the fridge for up to 2 days or in the freezer for up to 3 months.
When you’re ready to bake, the refrigerated cookie dough can sit at room temperature for 20-30 minutes while you preheat the oven. The frozen dough can be thawed in the fridge overnight, then bake as directed.
Baked sugar cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
More Cookie Recipes You Can Make with This DoughPrint
These Sprinkle Sugar Cookies are a classic sugar cookie that’s loaded with colorful sprinkles. These cookies are soft and buttery with perfectly crisped edges.
- ( ) unsalted butter, softened
- ( ) granulated sugar
- large eggs
- (5ml) pure vanilla extract
- ( ) all-purpose flour
- baking soda
- cream of tartar
- 1/2– 3/4 cup sprinkles
- Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. To soften the butter quickly, microwave for 10-15 seconds, otherwise let it come to room temperature.
- Combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until most of the flour is incorporated, then add the sprinkles and mix to combine. Increase the speed on the mixer and beat until the dough comes together.
- Use a large cookie scoop to portion the dough. Place on the prepared baking sheet about 2 inches apart.
- Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
- If you prefer a crisp cookie, add 2-3 minutes to the baking time
- Add almond extract. Almond extract gives these cookies an even more classic sugar cookie flavor. If you like almond extract, add a dash of it along with the vanilla.
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: Sugar Cookies with Sprinkles, Easy Sugar Cookie, Drop Sugar Cookie
This post originally appeared on Chocolate Chocolate and More.